Ricotta Feta and Spinach Stuffed Salmon
Elevate your seafood game with this Ricotta Feta and Spinach Stuffed Salmon, a restaurant-quality dish that's surprisingly easy to make at home. Tender salmon fillets are filled with a creamy, flavorful mixture of ricotta, tangy feta, and vibrant chopped spinach, all enhanced with garlic, fresh dill, and a hint of zesty lemon. A quick skillet sear locks in moisture and creates a golden crust, while a brief bake in the oven ensures perfectly cooked salmon that's flaky and moist. Topped with a sprinkle of paprika and served with fresh lemon wedges for a bright finish, this impressive yet simple recipe is perfect for dinner parties or a healthy weeknight meal. Ready in just 40 minutes, it pairs beautifully with roasted vegetables or a crisp salad, making it a versatile and crowd-pleasing centerpiece.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skinless)
- 1 cup Ricotta cheese
- 0.5 cup Feta cheese, crumbled
- 1 cup Fresh baby spinach, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Fresh dill, chopped
- 1 teaspoon Lemon zest
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 4 pieces Lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.
In a medium-sized bowl, combine the ricotta cheese, crumbled feta cheese, chopped spinach, minced garlic, fresh dill, and lemon zest. Mix well and set aside.
Using a sharp knife, carefully slice a pocket into the side of each salmon fillet, taking care not to cut all the way through.
Season each salmon fillet lightly with salt and black pepper, both inside the pocket and on the outside.
Stuff each salmon fillet generously with the spinach and cheese filling, ensuring the filling is well-packed but not overflowing.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the salmon fillets for 2 minutes on each side, until golden brown. This step helps to lock in the juices and enhances the flavor.
Transfer the seared salmon to the prepared baking sheet. Brush the tops with the remaining olive oil and sprinkle lightly with paprika for color and flavor.
Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove from the oven and let rest for 2-3 minutes before serving.
Serve the stuffed salmon with lemon wedges on the side for a bright, fresh finish. Pair with your favorite roasted vegetables or a light salad for a complete meal.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 4222 mg | 184% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.0 g | ||
| Protein | 157.9 g | 316% | |
| Vitamin D | 65.8 mcg | 329% | |
| Calcium | 1739 mg | 134% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2745 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
